Kitchen Hack: How to Set Thick and Creamy Curd in Just 15 Minutes This Monsoon
Kitchen Hack: How to Set Thick and Creamy Curd in Just 15 Minutes This Monsoon
The monsoon season may bring cool breezes and calming rains, but it also causes a common kitchen woe—runny or unset curd. The cooler, damp weather often slows down fermentation, making it hard to set thick, creamy curd at home. But here’s a foolproof trick that can help you set perfect curd in just 15 minutes, regardless of the weather.
Curd is a staple in most Indian households, especially during lunch and dinner. However, low temperatures can delay or even spoil the curd-setting process. The solution? Create the right warm environment artificially using this simple pressure cooker method.
Step-by-Step Guide to Quick Curd Setting:
- Boil the Milk
Start by boiling your milk thoroughly. This removes excess water and kills unwanted bacteria, giving you a clean base. - Cool to Lukewarm
Let the boiled milk cool until it’s just warm to the touch. You should be able to comfortably dip your finger in it for 10 seconds. - Add Starter Curd
Mix 1–2 teaspoons of fresh, mild-tasting curd into the lukewarm milk. Stir well to ensure even mixing. - Insulate Well
Transfer the milk to a tight-lid container or cover it with thick foil to trap the warmth. - The 15-Minute Pressure Cooker Trick
- Add half a glass of water to a pressure cooker and bring it to a boil.
- Place the curd container inside the cooker without sealing it with the pressure regulator (whistle).
- Close the cooker with the lid (without whistle) and let it sit in the steam for 15 minutes.
- After 15 minutes, turn off the heat, open the lid, and allow the container to cool at room temperature.
The result? Thick, creamy, and well-set curd—ready to serve with your meal, even on a rainy day.
This smart monsoon kitchen hack is quick, easy, and delivers consistent results—perfect for home cooks looking to beat the weather and serve up fresh, homemade curd every time.
